double-layer steamed milk custard

1. Pour the milk into a basin and heat it up, do not boil it.

2. Pour the heated milk into a bowl, let it cool and let it sit until a layer of milk skin forms on the surface.

3. Use a fork or chopsticks to make a small incision at the edge of the nipple for easy pouring of milk.

4. Slowly pour the milk from the small bowl back into the basin through small sips.

At this point, the milk skin formed on the surface remains at the bottom of the small bowl.

6.3 Separation of protein and yolk.

7. Disperse the egg whites.

8. Add granulated sugar and vanilla extract to the milk.

9. Pour the egg white through a sieve into the milk and filter out any bubbles.

10. Mix the milk and egg whites evenly.

11. Pass the milk and egg white liquid through a sieve and slowly pour it into a small bowl, allowing the first formed milk skin to float to the surface.

12. Cover with a lid. If there is no lid, it can be sealed with plastic wrap. Steam in cold water, bring the water to a boil, and steam over medium heat for 15-20 minutes. Let it sit in the pot for a few minutes before removing.